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All at a fraction of the combined cost of the individual components.SEE ALL INCLUDED PRODUCTS KOMPLETE 11 expands your sonic palette with an array of acclaimed synthesizers.Delve into an enormous collection of 45 inspiring and innovative virtual instruments and effects.

These days I lean towards experimenting with new and weird yeast strains.

Bootleg Biology’s Funk Weapon #2 caught my eye after being released last summer with this description, “Amplifies citrus and tropical fruit-forward hop flavors and aromas into a punchy ripeness.

Eight weeks after brew day, I kegged it and gave it a solid dose of Citra dry hops. If you can get your hands on some Funk Weapon #2 give it a shot!

w=300" data-large-file="https://latchkeybrewing.files.wordpress.com/2015/04/the-yeast-bay-saison-blend1.jpg? w=1000" class="wp-image-185" src="https://latchkeybrewing.files.wordpress.com/2017/02/funk-weapon-2.png? w=600&h=600" alt="This is a picture of a package of yeast. " width="600" height="600" / Some people love to play with various malts and new hot hop varieties.

For most API’s Cassandra is a perfect match whilst easing availability challenges by being active-active and having an always-on architecture.

However, at ING we have a plenty of relatively small use cases which makes justifying dedicated clusters difficult due to avoiding SAN and hardware choices already made. We call this Kaa S – Keyspace as a Service and can be compared to a hotel with tenants.

With extended time under CO2 pressure, pineapple and tropical fruit aromas will be more pronounced”. It tastes like a slightly tart mimosa, but with pineapple juice instead of orange juice.

As a huge fan of NEIPA, this was right up my alley. I’ve settled in a groove where my process is largely nailed down, unremarkable, and meditative. Big pineapple flavor upfront complete with a slightly tart, citric acidity. Spritzy, mimosa-like carbonation on the tongue without the carbonic bite.

A few shiny new toys here and there, but everything is utilitarian and largely minimal. I still prefer to mash in a cooler, but I use a brew bag along with a kettle screen to run off. I made a 2 liter starter a few days prior and let it go on my stirplate until finally pitching the whole volume in 66°F wort. There’s enough bitterness to remind you it’s actually beer, but it’s not overwhelming or harsh.